PORK TENDERLOINS IN OVEN RECIPES
OVEN-BARBECUED PORK TENDERLOINS RECIPE: HOW TO MA…
My family still savors and prepares this luscious heirloom recipe. —Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 151 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 185mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat.
HERB-MARINATED PORK TENDERLOINS RECIPE | INA GARTE…
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Total Time 3 hours 35 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, FatContent 14 grams, SaturatedFatContent 3 grams, CholesterolContent 147 milligrams, SodiumContent 461 milligrams, CarbohydrateContent 2 grams, ProteinContent 48 grams, SugarContent 0 grams
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